Best Thai Lemongrass Tofu Skewers Recipes

SPICY LEMONGRASS TOFU

Spicy Lemongrass Tofu image

Make and share this Spicy Lemongrass Tofu recipe from Food.com.

Provided by gailanng

Categories Asian

Time 20m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

1/3 lb tofu, cut into 1/2 inch cubes and patted dry
2 stalks lemongrass, very white bottoms only and finely minced
2 -3 tablespoons sambal oelek chili paste
2 tablespoons peanut oil or 2 tablespoons canola oil
salt
black sesame seeds (or combination of both) or white sesame seeds (or combination of both)

Steps:

Combine the chili paste and lemongrass.
Season tofu with salt then coat with chili paste/lemongrass mixture. Allow the tofu to marinate for about 10 minutes.
Heat the oil in a pan. Once the oil is hot enough; carefully add the tofu cubes. Fry for 2-3 minutes on each side until carmelized, careful not to crowd. Remove from oil. Sprinkle with sesame seeds.
Note: 1. Soft tofu produces a better 'bite', but firm tofu produces a crispier end product. 2. I might even consider sprinkling on the sesame seeds prior to cooking just as a test.

THAI LEMONGRASS TOFU SKEWERS

Thai Lemongrass Tofu Skewers image

This untried recipe is from the July/August 08 Vegetarian Times. Once the skewers come off of the grill, you put the contents into lettuce cups along with some herbs, roll and dip into a sauce. This sounds wonderful and I can't wait for our next barbecue to try this out. I added basil leaves to this recipe, because mint and basil are so tasty together in Thai dishes. I will also serve with red chile sauce to add the the rolls.

Provided by VegSocialWorker

Categories Soy/Tofu

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

16 ounces extra firm tofu, packed in water (don't use silken or tofu that comes in the aseptic packages)
1 stalk lemongrass, peeled and chopped
1 shallot, finely chopped
2 teaspoons minced fresh ginger
1/3 cup low sodium soy sauce
1/3 cup fresh lime juice
1/4 cup light brown sugar
1 tablespoon toasted sesame oil
5 green onions, trimmed, each cut into four pieces
20 snap peas
16 boston lettuce leaves, cups
1/2 cup loosely packed mint leaf
1/2 cup loosely packed basil leaves
1/4 cup dry roasted peanuts, chopped

Steps:

Drain tofu and place between two hard objects, such as cutting boards or plates. Angle to drip over the sink. Add a weight to the top, such as a glass or jar. Let sit one hour then cut into 16 cubes.
Puree lemongrass, shallot and ginger to a paste in a food processor. Whisk together soy sauce, lime juice, brown sugar, sesame oil, and 2 Tbsp water in a bowl. Transfer half of this sauce mixture to a bowl, as it will be the dipping sauce. Add lemongrass paste to the remaining soy mixture and stir to mix.
Toss together tofu, green onions, snap peas, and lemongrass mixture, and marinate for 30 minutes.
Oil grill grates and preheat grill to medium.
Thread 4 tofu cubes, 5 green onions, and 5 snap peas onto each of the 4 skewers.
Place on grill, close hood and cook 4 minutes, Turn, close the hood and cook 4 minutes more.
Transfer to a platter. Each person can then slide skewer contents into lettuce cups, add mint, basil, and peanuts to taste. Roll and dip into reserved dipping sauce.

Nutrition Facts : Calories 288.6, Fat 15.4, SaturatedFat 2.5, Sodium 850.5, Carbohydrate 27.9, Fiber 4.9, Sugar 16.4, Protein 15.6

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#time-to-make #course #main-ingredient #preparation #occasion #main-dish #beans #vegetables #barbecue #dinner-party #vegan #vegetarian #dietary #soy-tofu #equipment #grilling #4-hours-or-less